CIN­NA­MON DOUGH­NUTS WITH CHOCO­LATE SAUCE

Friday - - Food -

Prep time 15 mins Cook­ing time 20 mins Makes 12-14 dough­nuts

125ml fresh cream 100g dark choco­late, chopped 100g sugar 280g cake flour 2 tsp bak­ing powder 1 tsp nut­meg Salt, a pinch 1 egg

1 tbsp but­ter, melted 125ml milk Oil, for deep fry­ing Cin­na­mon sugar (100g white sugar mixed with 2 tsp cin­na­mon powder)

Heat cream un­til boil­ing and pour over the choco­late. Stir un­til choco­late melts. Set aside. Sift the dry in­gre­di­ents to­gether into a large mix­ing bowl. Mix egg, but­ter and milk to­gether. Pour two-thirds of it into the bowl with the dry mix and stir well. Add the re­main­ing mix­ture grad­u­ally un­til you have a firm dough. Knead for 5 min­utes. Leave to rest for 20 min­utes. Roll the bat­ter out, 2cm thick. Use a round cookie cut­ter of 3cm and press discs out. Heat oil un­til medium warm and add few of the dough discs. Fry for 8-10 min­utes or un­til golden brown. Drain on kitchen pa­per and roll im­me­di­ately in the cin­na­mon sugar. Serve warm with the choco­late sauce.

Hint: The oil must not be too hot, or else the dough­nuts will brown be­fore be­ing cooked in the cen­tre.

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